Stuffed Pepper Pasta Casserole combines the rich flavors of stuffed bell peppers with the comfort of pasta in one easy-to-make dish. The combination of ground beef, tender pasta, and sweet bell peppers with a savory tomato sauce and gooey melted cheese makes for a satisfying meal perfect for weeknights or special family gatherings. 

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Why This Recipe Works So Well

This dish brings together the ingredients of classic stuffed peppers and turns them into a cheesy, baked pasta casserole. The diced tomatoes and tomato sauce create a flavorful base, while the Worcestershire sauce adds depth to the sauce. The variety of bell peppers brings a mix of sweetness and freshness, balanced by the heartiness of the beef and the slight heat from the crushed red pepper.

A Brief History of Stuffed Peppers

Stuffed peppers are a popular dish found in many cultures worldwide, with variations in spices, fillings, and preparation methods. Whether stuffed with rice, vegetables, or meat, bell peppers provide the perfect vessel to absorb the rich flavors of their fillings. This casserole version is a more convenient twist on the classic stuffed pepper, combining everything in a single dish for easy preparation.

Why You Should Try This Recipe

If you’re a fan of stuffed peppers or love comforting, hearty casseroles, this dish is a must-try. It’s an excellent way to combine the freshness of vegetables with the richness of beef and pasta, all while making it easy to prepare and serve. The combination of Cheddar-Jack cheese gives it a wonderfully gooey texture, while the added Worcestershire sauce deepens the savory flavors.

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Nutritional Information for Stuffed Pepper Pasta Casserole (Per Serving, Serves 6-8)  

• • Calories: 420 kcal  
  • Protein: 22g  
  • Fat: 15g  
  • Carbohydrates: 50g  
  • Fiber: 3g  
  • Sugar: 8g  
  • Sodium: 740mg

Serving Suggestions to Enhance Your Stuffed Pepper Pasta Casserole

This casserole is best served warm, right out of the oven, with a side of garlic bread or a fresh green salad. You can sprinkle some extra shredded cheese on top before serving for extra gooeyness. A dollop of sour cream or a drizzle of balsamic glaze can add a delicious contrast to the rich flavors of the casserole. Pair with a cold glass of iced tea or a light red wine to complement the meal.

Storage Information to Keep Your Stuffed Pepper Pasta Casserole Fresh

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well – simply wrap tightly and freeze for up to 2 months. To reheat, thaw the casserole in the refrigerator overnight and bake in the oven at 350°F until heated through. You can also microwave individual portions for a quick and easy meal.

Extra Fun Tip to Elevate Your Stuffed Pepper Pasta Casserole

For a little extra flavor, try adding a dash of smoked paprika or cayenne pepper to the sauce. You could also swap out the ground beef for ground turkey or even Italian sausage to mix up the flavors. For a crunchy topping, sprinkle some panko breadcrumbs mixed with Parmesan cheese on top of the casserole before baking.

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Stuffed Pepper Pasta Casserole Recipe

Ingredients:

• 1 medium yellow onion, diced  
• 1 large green bell pepper, diced  
• 1 large orange bell pepper, diced  
• 1 lb ground beef  
• 2 cans tomato sauce (or 1 can tomato sauce and 1 can diced tomatoes)  
• 5-6 leaves of basil, chopped (or 1 1/2 teaspoons Italian seasoning as a substitute for basil and oregano)  
• 1 1/2 teaspoons oregano  
• 1/2 teaspoon crushed red pepper (optional for a bit of heat)  
• 2-3 cloves garlic, minced  
• Salt and freshly cracked black pepper, to taste  
• 1/2 teaspoon Worcestershire sauce  
• 1/2 lb dry farfalle pasta (bowtie pasta)  
• 1 1/2 cups shredded Cheddar-Jack cheese mix

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

2. In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.

3. Add the diced onions, bell peppers, and garlic to the skillet. Cook for about 5-7 minutes, until the vegetables are soft and fragrant.

4. Stir in the tomato sauce (or tomato sauce and diced tomatoes), Worcestershire sauce, basil, oregano, crushed red pepper, salt, and pepper. Simmer the mixture for about 10 minutes, stirring occasionally.

5. While the sauce is simmering, cook the farfalle pasta in salted boiling water until al dente, according to package instructions. Drain the pasta and set aside.

6. Combine the cooked pasta with the meat and pepper mixture, stirring until everything is well-coated with the sauce.

7. Transfer the mixture to the prepared casserole dish and sprinkle the shredded Cheddar-Jack cheese mix evenly on top.

8. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let the casserole rest for a few minutes before serving.

Enjoy this comforting, cheesy, and hearty Stuffed Pepper Pasta Casserole with family and friends!